Fresh Mushroom Soup (Pressure Cooker Recipe)

As I have started on this freezer cooking "project", I am looking at meals and grocery shopping in a whole new light.  I actually shop from ads now.  I go out of my way to look at what is on sale, from meats to pantry staples.  So as I was shooting down the produce aisle this evening to get lettuce for a salad for dinner tonight, I noticed that mushrooms were on sale for $1 for an 8 oz package.  Cheap!!!  So I whipped up a batch of this fresh cream of mushroom soup to put in the freezer.  Only takes 15 minutes from start to finish using the pressure cooker.  This has become my favorite soup ever!

Mushroom Soup

2 tbsp butter
6 cups chopped fresh mushrooms
1 1/2 cups diced onion
1 tsp garlic powder
3 cups water (or chicken broth, if not needing vegetarian)
1/4 cup half and half
6 tbsp baking mix
3/4 tsp salt
1 tsp dried thyme
3/4 cup sour cream
2 tsp dried parsley flakes
1/4 tsp fresh black pepper

1.  Melt the butter on medium-high heat in the pressure cooker.
2.  Add the onions and mushrooms and saute for about 5 minutes, stirring often.
3.  In a large bowl, combine water, half and half, garlic powder and baking mix.  Mix well.
4.  Add the water mixture, salt and thyme to the mushrooms.  Stir well to combine.
5.  Once all ingredients are in the pressure cooker, lock the lid.
6.  Bring the cooker to 15 psi using high heat.
7.  Once at high pressure, lower the heat to maintain pressure.
8.  Set the timer.  Cook for 3 minutes.
9.  Once the time is up, remove the pressure cooker from the heat and use a natural release.
10.  When the pressure drops, remove the lid, stir in sour cream, parsley and pepper.

I love this soup with the asiago Baking Stone bread from HyVee!!